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Shop Jovial Gluten Free & Einkorn Products

Upside Down Blueberry Cake – Einkorn or Gluten Free

Have you tried our Upside Down Blueberry Cake? It is one of the breakfast favorites at our Culinary Getaway, and you can make it with either all-purpose einkorn flour or gluten free pastry flour. Give this recipe a try while blueberries are in season- you’ll love it!

Upside Down Blueberry Cake – Einkorn or Gluten Free

  1. Preheat the oven to 350°F. Butter an 8-inch square pan. Cut a piece of parchment paper 7-inches wide and place in the pan, creasing at the bottom of the pan and allowing the rest to hang over the edges. Lightly butter the parchment paper. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
  2. In a bowl of a standing mixer fitted with the paddle attachment, cream the butter on medium-low speed for 2 to 3 minutes. Add ¾ cup (150 g) of sugar and mix on medium-low for 1 minute, until the butter is whipped. Add the eggs and lemon zest and mix until just combined, scraping down the sides and the bottom of the bowl. Detach the bowl from the mixer.
  3. Fold half of the flour mixture into the egg mixtures. Fold in half of the yogurt, then add the remaining flour and finish with the yogurt until just combined.
  4. Transfer the batter to the baking pan. Add the blueberries on top, then dust the top with the remaining 2 tablespoons of sugar.
  5. Bake for 37 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  6. Let the cake cool in the pan on a rack for 15 minutes, then invert the cake on a serving dish. Carefully remove the parchment paper and serve.
  7. Store in a sealed container at room temperature for up to 2 days.

3 Responses to Upside Down Blueberry Cake – Einkorn or Gluten Free

  1. Hasani says:

    An excellent recipe, but it appears that the berries should be put in the bottom of the pan, so they would be on top (as shown) when the cake is inverted onto a plate. Then dusted with sugar.

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